Man, I love Apfelwein

[Viper2k3sr]

A i do it all the time, b best way is on it's side and cork is what i use but you can use synthetic too, c it affects the brew a lot you want it fermented between 60-75 and stored around 55 ( all temps Fahrenheit), d 2 weeks minimum probably closer to 1-3 months before bottling

 

[NateX]

a) Any idea if I can make just a couple of gallons in a 5 gallon glass carboy? i.e., would the extra airspace be too much?

For fermenting, this should be fine, as the yeast activity will produce enough CO2 to keep the air off of your hooch. For bulk aging, you would want an appropriately sized container to reduce the headspace and exposure to oxygen.

b) Once bottled, how do you store it? I.e., can the bottles stand upright, or do they have to be lying on their sides? Is corking them good?

If you cork it in wine bottles, treat it like wine. You'll need to degas it before corking. I have also had good results bottling it (with priming sugar for carbonation) in 16 oz "woozy" bottles with poly caps, or in regular beer bottles, both of which you would store upright.

c) How much does temperature affect the outcome? Is making it this time of year a good idea?

The type of yeast you use drives the fermentation temperature. I keep my fermentation area at 65 - 72 F year round, and that works for most wine yeast. Once bottled, store it somewhere cool and dark. A quick Google search will yield more articles on this than one has time to read.

d) What is the general timetable for a batch of this?

After primary fermentation (4 - 6 weeks), rack it to another container for bulk aging, or bottle it, but wait at least 2 weeks before consumption, the longer the better. I have remnants of almost every batch I have made, with the oldest being around 7 months. I will be trying that one soon.

Good luck to your forum friend!

 

[-Fusion]

What temp do you guys keep the original recipe to? My house is usually around 65-69, will that fluctuation be ok?

 

[Viper2k3sr]

That is a little cold, it should be acceptable though. It will probably take longer to ferment because it is colder however. I usually say 68-72 is ideal

 

[NateX]

What temp do you guys keep the original recipe to? My house is usually around 65-69, will that fluctuation be ok?

That is a little cold. I find that the Montrachet yeast like 70 to 72 F. Makes for an active fermentation. I have run a batch at 66 to 68 in the winter, and it was very slow to start, and slow to run. The only danger with a slow start is contamination from bacteria or other airborne nasties. Find the warmest (not above 75) spot in your house to get it started, and then move it into the cooler temps. Should be fine.

 

[-Fusion]

That is a little cold. I find that the Montrachet yeast like 70 to 72 F. Makes for an active fermentation. I have run a batch at 66 to 68 in the winter, and it was very slow to start, and slow to run. The only danger with a slow start is contamination from bacteria or other airborne nasties. Find the warmest (not above 75) spot in your house to get it started, and then move it into the cooler temps. Should be fine.

This is where I get confused about temps.

Ambient temp I can set at 69.

Doesnt the cider run a little hotter due to the fermentation?

 

[Floored]

I'm going to bottle my first batch on Saturday. I have some heavy punted bottles and planned on carbonating to four volumes. Has anyone played with higher carb levels? I think I could safely go to five or so with the bottles but I'm using crown caps. Advice?

 

[pinkfloyd4ever]

I have a 1 gallon batch that's been in the fermenter (1g glass jug) forEVER...like 6.5-7 months. Do I need to add more yeast when i bottle this weekend for it to carbonate fully without taking a couple months?

 

[pinkfloyd4ever]

I'm going to bottle my first batch on Saturday. I have some heavy punted bottles and planned on carbonating to four volumes. Has anyone played with higher carb levels? I think I could safely go to five or so with the bottles but I'm using crown caps. Advice?

What beer came in said bottles?

 

[Floored]

What beer came in said bottles?

I have some 750's from a local brewery. Various types of beer in what they call their big fancy bottle series. Bottles are all the same, similar to champagne bottles. I also have some 12 oz boulevard smokestack bottles that are cool but I'm not sure about the pressure.

 

[pinkfloyd4ever]

I have some 750's from a local brewery. Various types of beer in what they call their big fancy bottle series. Bottles are all the same, similar to champagne bottles. I also have some 12 oz boulevard smokestack bottles that are cool but I'm not sure about the pressure.

Ahhh a fellow St Louisian! 2nd Shift is awesome. They put some very highly carbonated beer in those (some argue over carbed). I'd say you're definitely ok with 5 volumes in 2nd Shift bottles. 12 oz smokestacks are probably ok too since they put Tank 7 in them

 

[Floored]

Ahhh a fellow St Louisian! 2nd Shift is awesome. They put some very highly carbonated beer in those (some argue over carbed). I'd say you're definitely ok with 5 volumes in 2nd Shift bottles. 12 oz smokestacks are probably ok

Thanks for the feedback. I have enough bottles to do all 750ml but that leads to drinking 750ml. Probably not a problem.�� Has anyone had apfelwein carbed that much?

Off topic: The St. Louis beer scene is pretty darn good!

 

[NateX]

This is where I get confused about temps.

Ambient temp I can set at 69.

Doesnt the cider run a little hotter due to the fermentation?

Yeast generate a little heat when doing their "thing", in my observations, about 1 to 2 degrees F above ambient. It's never been a big problem for me, just make sure your ambient temps are 1 to 2 degrees lower than your target. Honestly, there is a big fudge factor with this "farmhouse hooch" IMO, so as long as you keep temps within the acceptable range for the yeast you're using, you should be fine.

 

[pinkfloyd4ever]

Off topic: The St. Louis beer scene is pretty darn good!

Yeah it is! Check out the forums at StlHops.com if you've never been

 

[Brewer_Ben]

Just started a batch of this Sunday and I can't wait to see the results, being that this is my first try at hard cider!

 

[frankjones]

My first batch from 8 months ago has smoothed out tremendously. It's excellent.

 

[Boom]

I have 3 batches of this going right now. The oldest is 3 months old, the youngest is about 1 month old. I want to siphon all these to a 15 gallon keg and let them all bulk age in there.

Does that make sense or should I let them age individually on their own lees?

 

[snacks]

Ahhh a fellow St Louisian!

Hey hey, more STL folks!

Update on my apfelwein, I'm nearly 4 months since start and its holding steady at 8.5%. I think I am going to let it sit until the 6 month mark then bottle.

 

[elkshadow]

I scored a 5 gallon Better Bottle at a Goodwill yesterday for 10 bucks so I'm going to get another batch going. Last time I used Wyeast 3711. This time it's going to be 1214 which is Chimay yeast. Will report back

 

[andrewmaixner]

I scored a 5 gallon Better Bottle at a Goodwill yesterday for 10 bucks so I'm going to get another batch going. Last time I used Wyeast 3711. This time it's going to be 1214 which is Chimay yeast. Will report back

Warning, I used Chimay (wlp500) for an apple cider and the result was quite underwhelming. Almost all apple flavor was gone.
Almost dumped it, then decided to try some dry hop experiments that also weren't that great -- probably because the base cider wasn't good.

(I used a 3711 a few months before, and it was good.)

 

[mickjay44]

Hey everyone! I'm a newby. Apfelwein is my first batch (besides an experimental mead, which was a disaster). I used sams club apple juice and brown sugar (6 gallons, 1.075 sg). Its been in the carboy for a couple months now. I just snuck a taste to see how it was progressing and it was fantastic! As good as any cider I've bought. What a great recipe to start off with! Can't wait for it to mature and to keep going with this hobby. Thanks to this board (and edwort) for all the pointers and advice. Happy brewing!

 

[GrogNerd]

Hey everyone! I'm a newby. Apfelwein is my first batch (besides an experimental mead, which was a disaster). I used sams club apple juice and brown sugar (6 gallons, 1.075 sg). Its been in the carboy for a couple months now. I just snuck a taste to see how it was progressing and it was fantastic! As good as any cider I've bought. What a great recipe to start off with! Can't wait for it to mature and to keep going with this hobby. Thanks to this board (and edwort) for all the pointers and advice. Happy brewing!

Glad it's working out for you

Quick! Start another batch!

 

[pinkfloyd4ever]

I can say for sure that 7 months in primary is too long, especially if you forget it's there and the airlock dries out..made some ok apple cider vinegar I guess :-/

At least it was only a 1 gallon batch

 

[elkshadow]

Warning, I used Chimay (wlp500) for an apple cider and the result was quite underwhelming. Almost all apple flavor was gone.
Almost dumped it, then decided to try some dry hop experiments that also weren't that great -- probably because the base cider wasn't good.

(I used a 3711 a few months before, and it was good.)

Cheers and thanks for that. I ended up using Montrachet. I thought the 3711 killed all the apple flavor and didn't leave much behind. I liked it but it dodn't have that belgian "something" I love in beer.

A note on the Montrachet it will make your fermentation room/chamber smell like egg farts for a good couple days. :cross:

 

[andrewmaixner]

A note on the Montrachet it will make your fermentation room/chamber smell like egg farts for a good couple days. :cross:

Did you add yeast nutrient, and/or diammonium phosphate? The sulfur smell is from the yeast not having proper nutrition, as apples have lots of sugar and effectively zero yeast nutrients in them

 

[elkshadow]

Did you add yeast nutrient, and/or diammonium phosphate? The sulfur smell is from the yeast not having proper nutrition, as apples have lots of sugar and effectively zero yeast nutrients in them

No I didn't add any DAP or anything but my understanding is that this yeast produces that no matter what. It's my first time using so I don't really know.

EDIT: Hey just an update, I dissolved 1/2 teaspoon of DAP in a little bit of boiled/cooled distilled water to the carboy and the smell was gone in less than 5 minutes.

 

[mickjay44]

Ok , so I ended up bottling my apfelwein. Had to try it right away even though I should wait for it to age awhile...... I don't think it will end up aging very long. I love this stuff! Very smooth. Not too sweet. I will indeed listen to GrogNerd and start another batch right away

 

[GrogNerd]

I will indeed listen to GrogNerd

everyone should

 

[jacy]

hi guys i started my first 5 gallon batch yesterday with dady distillers yeast it is bubbling like crazy now out of the airlock like turbo mode i put a extra pound of sugar in it still fermenting away will 3 weeks be fine or good anof just want too know thanks

 

[Subdivisions]

Did you add yeast nutrient, and/or diammonium phosphate? The sulfur smell is from the yeast not having proper nutrition, as apples have lots of sugar and effectively zero yeast nutrients in them

I will verify this. Since I started using DAP (with urea, ughhh) I don't get the rhino farts. The final product before any aging is a lot smoother too. Not sure if that's from the DAP but I've noticed it. I've used Mott's apple juice on these batches also. The first couple batches were whatever Sam's club had (can't remember the brand) so I don't know if it's the juice or the DAP. Maybe I'll do a trial and get some Sam's juice on the next batch.